DIVAS ON A DIME: Spoil Dad with BBQ ribs for Father’s Day

By Patti Diamond

These St. Louis-style BBQ ribs are ready in under 2 hours. (www.JasonCoblentz.com

Father’s Day is Sunday, June 19. If you’re like most households, you’ll gather and share a meal in honor of dear old Dad. While it can be difficult to decide what gifts to get him, you can’t go wrong serving him barbeque.

Tender, fall-off-the-bone pork ribs are always a crowd pleaser. There are dozens of ways to prepare ribs, and each cook has their personal preference. Here’s mine: I simmer them, then finish on the grill. I find it’s the easiest, quickest and most goof-proof method to prepare killer ribs, every time.


There are three main cuts of ribs: spareribs, baby back ribs and St. Louis-style ribs:

Spareribs are the largest of the three, cut from the bottom portion of the ribs. It’s prepared with the rib tips attached and is wider than the other cuts. They have less meat-to-bone ratio, but are more flavorful because of a better mix of meat, bone and fat.

Baby back ribs are cut from the upper portion of the rib cage and are meatier, but also smaller and more expensive.

St. Louis-style ribs are spareribs that have been trimmed of the rib tips and are closer in width to baby backs. The great price point makes St. Louis-style ribs my cut of choice.


In all cuts of ribs there will likely be a silvery membrane on the bone side that should be removed. It cooks up tough and is nearly impossible to chew, so it must go. Starting at one end, use a knife to loosen the end of the membrane, then use a paper towel to help hold the slippery membrane as you peel it off completely.


In the recipe below, we simmer the ribs before finishing on the grill. I recommend this for two reasons: tenderness and time. Simmering the ribs allows all the connective tissue to soften into juicy, melt-in-your-mouth goodness in a fraction of the time it would take to bake, smoke or grill alone. On average, it takes six hours to completely cook ribs using a low and slow method. That’s great if you have the time and inclination. Simmering ribs takes less than two hours from start to table.




Yield: 4 to 6 servings  Time: 90 minutes


2 slabs St. Louis-style ribs


Your favorite dry rub (optional)

Your favorite BBQ sauce, or see Speedy Sauce recipe below


  1. Place ribs in a stock pot and cover with water. Add one tablespoon salt and bring to a simmer. Cover pot with heat on LOW and simmer gently for 40 to 45 minutes, or until the meat becomes tender, but not falling off the bone. When done, drain and place ribs on a platter to rest.
  2. Meanwhile, heat the grill to medium-high heat and lightly oil the grate. Season the ribs liberally with dry rub, if using. Alternatively, you can combine equal parts kosher salt, pepper, garlic powder and onion powder to season the ribs. Brush on a light coat of BBQ sauce and place ribs on the grill.
  3. Grill the ribs, basting with additional sauce and turning frequently, for 15 minutes, or until caramelized and browned.




1/2 stick unsalted butter

1/2 cup brown sugar

1/2 cup ketchup

1 tablespoon Worcestershire sauce

1 tablespoon molasses

1 tablespoon apple cider vinegar

1/4 teaspoon onion powder

1/4 teaspoon garlic powder


In a saucepan, combine ingredients and heat until bubbling.


Since the barbecue is hot, grill some corn on the cob, make coleslaw and call it good! Happy Father’s Day!


Lifestyle expert Patti Diamond is the penny-pinching, party-planning, recipe developer and content creator of the website “Divas On A Dime — Where Frugal, Meets Fabulous!” Visit Patti at www.divasonadime.com and join the conversation on Facebook at DivasOnADimeDotCom. Email Patti at divapatti@divasonadime.com


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